Air Fryer Pumpkin Biscuits
Description
Tender, lightly sweet pumpkin biscuits made from scratch with canned pumpkin, cold butter and cream, baked in the air fryer at 350°F.
Ingredients
- 3¼ cups all-purpose flour
- ¼ cup brown sugar
- 1 tablespoon baking powder
- [confirm] kosher salt, the current card says 1 tablespoon
- 1 cup cold unsalted butter, frozen and grated or diced
- 1½ cups pumpkin puree
- ½ cup cold heavy cream
- 1 teaspoon pumpkin pie spice, optional
Instructions
- Whisk the flour, brown sugar, baking powder, salt and spice (if using) in a large bowl.
- Cut in the butter until the mixture looks like coarse sand with some pea-size pieces left.
- Stir in the pumpkin puree and heavy cream until just combined. The dough will be shaggy.
- Pat the dough 1 inch thick on a floured surface. Cut with a 2½-inch cutter, pressing straight down.
- Line the basket with parchment. Air fry in a single layer at 350°F for about 15 minutes, until golden on top and browned on the bottom. Repeat with the remaining biscuits.
- Brush with melted butter if desired and serve warm.
Equipment
- Large Mixing Bowl
- Pastry cutter or box grater
- 2½-inch biscuit cutter
- Parchment Paper or Cooking Spray
Notes
- From frozen: Air fry at 250°F for 10 minutes, then at 350°F for 12 to 15 minutes.
- Half batch: Use ¾ cup pumpkin and half of everything else. Makes 6 biscuits.
- Spiced apple butter spread: Beat ½ cup softened butter with ¼ cup apple butter, ½ teaspoon cinnamon and a pinch of nutmeg.
Nutrition
Serving: 1ServingCalories: 288kcalCarbohydrates: 33gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 231mgPotassium: 111mgFiber: 2gSugar: 6gVitamin A: 5239IUVitamin C: 1mgCalcium: 81mgIron: 2mg